Jerk Chicken
Ingredients
1 marinade
270 gr scallion
2 scotch bonnet
16 ml scotch bonnet pepper sauce if desired
30 ml soy sauce
30 ml lime juice
10 gr allspice
16 ml english-style dry mustard
2 bay leaves center ribs
2 garlic
8 gr salt
8 gr sugar
3 gr thyme crumbled
3 gr cinnamon
2,100 gr chicken parts the wing tips
3220 make the marinade in a food processor
2 chilies
2 duty resealable plastic bags
Instructions
On an oiled rack set 4 to 15 cm over glowing coals grill the chicken, in batches if necessary and covered if possible, for 10 to 15 minutes on each side, or until it is cooked through. Transfer the chicken as it is cooked with tongs to a heated platter, keep it warm, covered loosely with foil, and garnish the platter with the additional chilies.